Thirukkameen kozhambu is a fish gravy, which is based on a broth made with tamarind, grind coconut and spice powders. Kozhambu is a common dish in South Indian cuisine. The kozhambu varieties are countless such as garlic(poondu) kozhambu, vattha kozhambu, etc.., This fish Kozhambu is so aromatic, simple to make and taste yumm. Try out the recipe and share your feedback with us.
1 lb of Sting Ray fish / thirukkai meen (cleaned and washed)
10 no of Onion Pearl
7 to 8 no of Garlic pods
1/2 teaspoon of Vadagam
1 tomato, chopped
Tamarind, take size of small lemon
4 green chillies, slitted
1 tablespoon of pepper
1 teaspoon of chilli powder
1 teaspoon of cumin seed powder
2 tablespoon of coriander powder
1/2 teaspoon of turmeric powder
2 tablespoon of grind coconut or coconut powder ( optional )
3 tablespoon of sesame oil
Few curry leaves
1/4 tsp sugar
Salt to taste
Soak tamarind in water for 30 minutes. Extract the pulpy water (3 cups).
Add all spice powders, coconut and salt to the extracted tamarind water. Mix all well and set aside.
Heat oil in pan over medium flame. Once the oil is hot, add vadagam, garlic pods, chilies and curry leaves. Saute for a minute.
Now add onions and saute till it become translucent.
Add tomato, saute until soft.
Add tamarind water and close the pan with its lid, cook for 15 minutes or until it boils.
Now carefully drop in all the fishes, close the lid again and cook for 5 more minutes.
Before removing the pan from flame, sprinkle sugar and gently mix the curry(donot break the fish pieces).
Garnish with curry leaves and serve hot with plain rice.